Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Homemade butter is really easy to make, and you don't need any special equipment - a blender or food processor will do the trick!
Using some of the lemon verbena from the garden to create a no-added-pectin lemon marmalade that has pretty specks of vanilla bean throughout
Strawberry-Lime Vanilla Jam
I know, I know, jerky should be made of meat. Well, not if you are a vegetarian who's craving jerky. So, here's a great option.
Using dried chiles (some from my garden), I made up a batch of homemade chile powder. Super easy. The aroma is amazing. And, it tastes so much better than that store-bought stuff. Great as a spice or a condiment.
Lightly sweet, soft, & chewy (without sticking in your teeth), Coconut Gumdrops are a nice little snack. Making these gumdrops is kind of like making a coconut jelly.
Cranberry Sauce with Tart Oregon Cherries and Red Onions. Served at my Pacific Northwest Themed Thanksgiving dinner. Yummy!
Sweet and savory stone fruit and fig chutney. Great on chicken, pork, or sandwiches.
Sort of a cross between a savory spread and a pickle. Serve over cream cheese and crackers.
Just a couple of things to preserve some more of the summer fruit. I recently made Cherry Plum Jam and Raspberry Lime Syrup.